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Strawberries and Cream Crepe Rolls

Indulge in the Perfect Sweet Treat: Easy, Elegant, and Irresistible Strawberry Crepe Rolls

If you’re looking for a dessert that’s both stunning and simple to make, these strawberries and cream crepe rolls are the answer. Picture this: delicate, golden crepes filled with fluffy whipped cream and fresh, juicy strawberries, rolled into perfect little bundles of joy. Whether you’re hosting a brunch, celebrating a special occasion, or just treating yourself, this recipe is a guaranteed crowd-pleaser. Plus, it’s easier than you think! With a few pro tips and tricks, you’ll master these crepe rolls in no time. Ready to impress? Let’s get rolling!

"Strawberries and cream crepe rolls with fresh strawberries and condensed milk drizzle."
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Why You’ll Love This Recipe:

This recipe is a game-changer for anyone who loves sweet, elegant desserts. The combination of tender crepes, creamy whipped cream, and fresh strawberries is simply irresistible. It’s quick to make, customizable, and perfect for any occasion. Whether you’re a seasoned cook or a beginner, these strawberry crepe rolls will make you feel like a pro. Plus, they’re so versatile—you can swap out the strawberries for other fruits or fillings to create your own signature dessert.

A bite taken from a strawberries and cream crepe roll, showing the delicious filling of whipped cream and fresh strawberries inside.

Try our crepe rolls recipes:

— Oreo crepe roll

— Mango crepe roll

— Chocolate crepe rolls

— Kinder bueno crepe rolls

Ingredients you need to make Strawberry and cream crepe rolls :

Let’s break down the ingredients you’ll need to make these strawberries and cream crepe rolls and why each one matters:

A fork cutting into a strawberries and cream crepe roll, revealing the creamy whipped filling and fresh strawberry slices inside.
  • Eggs: Eggs provide structure and richness, ensuring your crepes are tender and hold together beautifully.
  • Milk: Milk creates a smooth, pourable batter that cooks into thin, delicate crepes.
  • All-purpose flour: Flour is the base of the batter, giving the crepes their signature texture.
  • Granulated sugar: A touch of sugar adds sweetness to the crepes, balancing the tartness of the strawberries. Also, sweetens the whipped cream making it the perfect complement for the strawberries.
  • Melted butter: Butter adds flavor to the crepe batter and ensures the crepes don’t stick to the pan.
  • Cold heavy cream (35% fat): Cold heavy cream whips up into fluffy, stiff peaks, creating a light and airy filling.
  • Fresh strawberries: Juicy, ripe strawberries add a burst of fruity flavor and a pop of color.
  • Condensed milk: A drizzle of condensed milk adds extra sweetness and a touch of indulgence.
A spoon swirling through fluffy homemade whipped cream in a bowl, the perfect light and airy filling for strawberries and cream crepe rolls.

Equipment Needed to make strawberry crepe rolls:

To make these strawberry and cream crepe rolls, you’ll need a few basic kitchen tools:

  • Food scale: For precise measurements, especially if you’re scaling the recipe up or down.
  • Mixing bowls: You’ll need one for the crepe batter and another for the whipped cream.
  • Whisk: A whisk is essential for combining the ingredients smoothly and creating a lump-free batter.
  • Sieve: Passing the batter through a sieve ensures it’s silky smooth, resulting in perfect crepes.
  • Non-stick pan or crepe pan: A good non-stick pan makes flipping and removing the crepes a breeze.
  • Electric mixer: For whipping the cream to stiff peaks quickly and efficiently.
  • Knife and cutting board: To slice the strawberries neatly.
  • Ladle: For pouring the perfect amount of batter into the pan.
Fluffy whipped cream in a bowl being whipped with an electric mixer.
Pouring crepe batter from a ladle onto a hot pan, creating thin and airy crepes for strawberries and cream crepe rolls.

Tips for Perfect Strawberries and Cream Crepe Rolls:

Making crepes might seem intimidating, but with these tips, you’ll nail it every time:

— Sieve the batter: For ultra-smooth, lump-free crepes, always pass the batter through a sieve before cooking.

Straining crepe batter through a sieve to remove lumps, ensuring smooth and soft crepes for strawberries and cream crepe rolls

— Use cold heavy cream (35% fat): This ensures the cream whips up thick and holds its shape. Lower-fat cream won’t work as well and may turn out runny.

— Room temperature ingredients: If your milk is too cold, the melted butter in the batter might solidify. To avoid this, let your ingredients come to room temperature before mixing.

— Non-stick pan: A good non-stick pan is key to easy flipping and removing the crepes without tearing them.

— Let crepes cool: Before adding the filling, let the crepes cool completely. This prevents the whipped cream from melting and keeps the rolls neat.

A close-up of a sweet crepe roll filled with fluffy whipped cream and fresh strawberries, showcasing its soft texture and creamy filling.

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Variations and Substitutions:

One of the best things about this recipe is how versatile it is. Here are some delicious variations to try:

Oreo Crepe Rolls: Crush Oreos and mix them into the whipped cream for a cookies-and-cream delight.

Different Fruits: Swap strawberries for bananas, blueberries, raspberries, or mangoes. Each fruit brings its own unique flavor and texture.

Chocolate Lovers: Add Nutella or melted chocolate to the filling for a decadent twist.

Mango Crepe Rolls: Use fresh mango for a tropical vibe.

Mango crepe rolls, delicately rolled and filled with fresh, sweet mango, and whipped cream ready to be enjoyed

Storage Tips for crepe rolls:

If you have leftovers (though they’re so good, you might not!), here’s how to store them:

  • Refrigerate: Store assembled crepe rolls in an airtight container for up to 1 day.
  • Make Ahead: Prepare the crepes and filling separately, then assemble just before serving to keep everything fresh.

Serving Suggestions for Strawberry and cream crepe rolls:

These strawberries and cream crepe rolls are delicious on their own, but you can take them to the next level with these serving ideas:

  • Drizzle with condensed milk, chocolate sauce, or honey for extra sweetness.
  • Dust with powdered sugar for a classic, elegant touch.
  • Serve with a scoop of vanilla ice cream for an indulgent dessert.
Delicious strawberries and cream crepe rolls drizzled with condensed milk, filled with fresh strawberries and homemade whipped cream, perfect for a sweet breakfast or dessert.

FAQs Strawberry and cream crepe rolls:

Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture, which can make the crepes soggy.

Can I make the crepes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend. Just make sure the blend is suitable for baking.

Why did my butter solidify in the batter?

This happens if the milk is too cold. To avoid this, use room-temperature ingredients or gently warm the milk before making the crepe batter.

Can I make the crepes ahead of time?

Yes! You can prepare the crepes in advance. Stack them with parchment paper in between and store them in the fridge for up to 2 days.

What if my whipped cream is too runny?

Ensure your heavy cream is cold (35% fat) and whip it just until stiff peaks form. Over-whipping can cause the cream to separate.

A bite taken from a strawberries and cream crepe roll, showing the delicious filling of whipped cream and fresh strawberries inside.

Tried this recipe? We’d love to hear from you! Leave a comment or review below, and don’t forget to share your creations on social media. Tag us so we can see your delicious strawberries and cream crepe rolls!

Check more crepe and pancake recipes!

Recipe for Strawberry and Cream crepe rolls

Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.

Strawberries and cream crepe rolls with fresh strawberries and condensed milk drizzle.

Ingredients:

Crepes:
  • 2 eggs
  • 250 grams milk
  • 100 grams all purpose flour
  • 40 grams granulated sugar
  • 25 grams melted butter
Filling:
  • 150 grams cold heavy whipping cream (35% fat)
  • 30 grams sugar
  • 5 fresh strawberries
Garnish:
  • 1 tablespoon sweet condensed milk
  • strawberry
cooking:
  • 1 tablespoon butter

Step by step:

1) step one, Making the Crepe Batter

Start by cracking 2 eggs into a bowl and adding 250g milk. Whisk until the eggs are fully integrated into the milk. Next, add 100g all-purpose flour and 40g sugar, and whisk again until the batter is smooth. Finally, pour in 25g melted butter and whisk one more time. For an extra-smooth batter, pass it through a sieve to remove any lumps.

Straining crepe batter through a sieve to remove lumps, ensuring smooth and soft crepes for strawberries and cream crepe rolls
2) step two, Cooking the Crepes

Heat a non-stick pan over medium heat and lightly butter it to prevent sticking. Pour a ladle of batter into the pan, swirling it around to coat the surface evenly. Cook the crepe for about 2 minutes, or until the edges start to lift and the bottom is golden. Flip it carefully and cook for another 2 minutes. Repeat this process until all the batter is used—you should end up with about 10 crepes.

Pouring crepe batter from a ladle onto a hot pan, creating thin and airy crepes for strawberries and cream crepe rolls.
Tilting non-stick pan to spread crepe batter evenly for perfect thin crepes.
3) step three, Preparing the Filling

While the crepes cool, prepare the filling. In a bowl, combine 150g cold heavy cream and 30g sugar. Using an electric mixer, whip the cream for about 2-3 minutes, or until stiff peaks form. Be careful not to over-whip, as this can cause the cream to separate. Wash, dry, and slice 5 strawberries into bite size pieces.

Fluffy whipped cream in a bowl being whipped with an electric mixer.
4) step four, Assembling the Crepe Rolls

Lay a crepe flat on a clean surface and spread a generous layer of whipped cream in the center. Add a few strawberry slices on top of the cream. Fold the sides of the crepe inward, then roll it up tightly, making sure the filling stays inside. Repeat this process with the remaining crepes.

A close-up of a sweet crepe roll filled with fluffy whipped cream and fresh strawberries, showcasing its soft texture and creamy filling.
Close-up of a sweet crepe roll filled with whipped cream and fresh strawberries.
5) step five, Garnishing and Serving

Once all the crepe rolls are assembled, drizzle them with condensed milk and top with a fresh strawberry for decoration. Serve immediately and enjoy!

A fork cutting into a strawberries and cream crepe roll, revealing the creamy whipped filling and fresh strawberry slices inside.
A fork cutting into a strawberries and cream crepe roll, revealing the creamy whipped filling and fresh strawberry slices inside.

Strawberries and Cream Crepe Rolls

Indulge in the Perfect Sweet Treat: Easy, Elegant, and Irresistible Strawberry Crepe Rolls
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 10 Crepe rolls

Equipment

  • Food scale: For precise measurements, especially if you’re scaling the recipe up or down.
  • Mixing bowls: You’ll need one for the crepe batter and another for the whipped cream.
  • Whisk: A whisk is essential for combining the ingredients smoothly and creating a lump-free batter.
  • Sieve: Passing the batter through a sieve ensures it’s silky smooth, resulting in perfect crepes.
  • Non-stick pan or crepe pan: A good non-stick pan makes flipping and removing the crepes a breeze.
  • Electric mixer: For whipping the cream to stiff peaks quickly and efficiently.
  • Knife and cutting board: To slice the strawberries neatly.
  • Ladle: For pouring the perfect amount of batter into the pan.

Ingredients
  

Crepes:

  • 2 eggs
  • 250 grams milk
  • 100 grams all purpose flour
  • 40 grams granulated sugar
  • 25 grams melted butter

Filling:

  • 150 grams cold heavy whipping cream 35% fat
  • 30 grams sugar
  • 5 fresh strawberries

Garnish:

  • 1 tablespoon sweet condensed milk
  • strawberry

cooking:

  • 1 tablespoon butter

Instructions
 

step one, Making the Crepe Batter

  • Start by cracking 2 eggs into a bowl and adding 250g milk. Whisk until the eggs are fully integrated into the milk. Next, add 100g all-purpose flour and 40g sugar, and whisk again until the batter is smooth. Finally, pour in 25g melted butter and whisk one more time. For an extra-smooth batter, pass it through a sieve to remove any lumps.

step two, Cooking the Crepes

  • Heat a non-stick pan over medium heat and lightly butter it to prevent sticking. Pour a ladle of batter into the pan, swirling it around to coat the surface evenly. Cook the crepe for about 2 minutes, or until the edges start to lift and the bottom is golden. Flip it carefully and cook for another 2 minutes. Repeat this process until all the batter is used—you should end up with about 10 crepes.

step three, Preparing the Filling

  • While the crepes cool, prepare the filling. In a bowl, combine 150g cold heavy cream and 30g sugar. Using an electric mixer, whip the cream for about 2-3 minutes, or until stiff peaks form. Be careful not to over-whip, as this can cause the cream to separate. Wash, dry, and slice 5 strawberries into bite size pieces.

step four, Assembling the Crepe Rolls

  • Lay a crepe flat on a clean surface and spread a generous layer of whipped cream in the center. Add a few strawberry slices on top of the cream. Fold the sides of the crepe inward, then roll it up tightly, making sure the filling stays inside. Repeat this process with the remaining crepes.

step five, Garnishing and Serving

  • Once all the crepe rolls are assembled, drizzle them with condensed milk and top with a fresh strawberry for decoration. Serve immediately and enjoy!

Video

Notes

— Sieve the batter: For ultra-smooth, lump-free crepes, always pass the batter through a sieve before cooking.
— Use cold heavy cream (35% fat): This ensures the cream whips up thick and holds its shape. Lower-fat cream won’t work as well and may turn out runny.
— Room temperature ingredients: If your milk is too cold, the melted butter in the batter might solidify. To avoid this, let your ingredients come to room temperature before mixing.
— Non-stick pan: A good non-stick pan is key to easy flipping and removing the crepes without tearing them.
— Let crepes cool: Before adding the filling, let the crepes cool completely. This prevents the whipped cream from melting and keeps the rolls neat.
Tried this recipe?Let us know how it was!

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